So I happened upon some cultured buttermilk for $0.50 a quart, and figured I could do something with it. I’ve made an Ethiopian dish with a buttermilk curd that I can never get enough of, so I figured I could do something like that. While looking for the recipe I happened upon other versions of “fresh cheese”, and started wondering about sweet versions, and about a savory cheesecake that I read is usually made with ricotta.
From “The Spruce” link below.
“Farmer’s cheese is a fresh or unaged cheese and is also known as dry curd cheese or peasant cheese and is used in countless European recipes. Farmer’s cheese is known as twaróg in Polish, surutka in Croatian and Serbian, tvaroh in Czech and Slovak, túró in Hungarian, varškės in Lithuanian, lapte covăsit in Romanian, tvorog in Russian, skuta in Slovenian, and syr in Ukrainian.”
Most versions include heating the buttermilk, some include whole milk, and a sweet version involved freezing rather than heating the milk!
How does THAT work? How is it different?
How To Make Farmer’s Cheese & 5 Ways To Use It
I would love an idea for a no crust savory “cheesecake” with low-ish/er carbs.
Here is one with farmers cheese, again from The Spruce.
" A mild cross between ricotta and cream cheese, this fresh farmer’s cheese is everything you always wanted in a soft cheese – mild in flavor, creamy but somewhat loose consistency and thus effortlessly spreadable."
These Food Network Savory Cheesecakes start with 8 ounces cream cheese and a cup of some other cheese.
And more from The Spruce
"They don’t resemble the type of cheesecakes Americans are familiar with, aka cream cheese or New York-style cheesecake (although they do exist), because they’re usually made with dry curd cheese or farmer’s cheese. "
I’ll be saving the whey for various fermenting projects.